Prime Dry Aged Steak: Now It’s For Brunch

In this week’s batch of brunch bites, David Burke’s Primehouse rolls out a new brunch menu with Prime Dry Aged Steak  and Nico Osteria adds brunch to its impressive repertoire.

David Burke’s Prime House

For those who just can’t wait for dinner, now there’s an opportunity to eat a 40-day Prime Dry Aged Steak in the morning, thanks to David Burke’s Primehouse. The contemporary steakhouse is now offering the hefty steak for weekend brunch, served for two people fo $60. It’s likely one of the most extravagant brunch entrees in town, but considering David Burke’s track record for superior steaks, it’s a safe bet. The crown jewel of the restaurant’s new brunch menu is rounded out with more new appetizers and entrees. To start, a cocktail duet comes with shrimp and lump crab meat, while sticky boneless beef ribs are accented with jicama slaw and guava barbeque sauce. Guests can also expect a new variety of deviled eggs every week, studded with ingredients such as bacon, smoked salmon, and chorizo. Steak Diane-stuffed baked potatoes and chicken-fried steak on a spiced waffle are more of the entree options. Additionally, David Burke’s Primehouse is unveiling a new coffee service for brunch, curated by Gold Cup Personal Brew, wherein small pots of coffee are brewed individually with single-origin brews such as La Colombe Papua Guinea, Intelligentsia Tres Santos Colombia, and Bowtruss Natural Ethiopia Sidama.
Nico Osteria has been rocking and rolling since it opened in early December, steadily adding lunch and breakfast to its gamut, and come February 1, brunch joins the fray. True to form, the menu reads like an Italian dream come true, starting with sweets from pastry chef Amanda Rockman such as bombolini, stollen rolls, chestnut coffee cake, and kouign-amann, each one lovingly made with rich European butter. The menu progresses to chilled seafood items such as oysters, Alaskan king crab, and lobster with seasonal salad. Apt share plates such as a wedge salad, a smoked whitefish board, chicken liver fett’unta, and baccala montecato fett’unta are next, followed by main plates such as a porchetta-and-fried egg sandwich; porcini-rubbed hanger steak with Taleggio fonduta and fried egg; braised tripe with chickpeas, kale, and fried egg; beef tongue in brodo with poached egg and grilled squid; and barbeque fish collar.